{"id":1069,"date":"2011-06-23T04:45:53","date_gmt":"2011-06-23T11:45:53","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=1069"},"modified":"2021-01-14T10:31:47","modified_gmt":"2021-01-14T18:31:47","slug":"pan-fried-zucchini-fritters","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/pan-fried-zucchini-fritters\/","title":{"rendered":"Pan-fried Zucchini Fritters (\ud638\ubc15\uc804 Hobak Jeon)"},"content":{"rendered":"
\"Hobak
Hobak Jeon (Pan-fried Zucchini) all stacked up!<\/figcaption><\/figure>\n

Korean Zucchini Fritters (Hobak Jeon) is a  great banchan(side dish) for your everyday meal. I made this with some Dduk guk and they went together surprisingly well. In the past, I have not cooked many Jeon dishes because I felt that they were really not worth the effort – especially if you are having a party and have many other dishes competing with them. In a way, most Jeon dishes are kind of bland and the taste gets easily lost when there are other bigger tasting dishes such as BBQ meats. But I have recently found that when Jeon plays more of a leading role or when accompanied by more mild tasting foods, you can really appreciate the taste of the underlying ingredient much more – like the subtle sweetness of the Korean zucchini in this zucchini fritters.<\/p>\n

My girl is now back from college for the summer and it was great to have her help me with this dish. She loves all kinds of Jeon (Korean Fritters) – potato, mushroom, buchu (Korean chives)- and I was so happy that I could finally teach her to make them. Even though my kitchen was covered in flour and she had to dig for egg shells from the egg batter because she cracked them too hard \ud83d\ude09<\/p>\n

Korean baby zucchini (\uc560\ud638\ubc15) is the best kind of zucchini to use for this recipe. It is lighter in color, more tender and sweeter than your average zucchini.  If you don’t have a Korean market nearby, you can also use Italian zucchini which is pretty similar. Since zucchini is the  main star in this dish, the freshness of the vegetable is very critical – the egg, flour and oil just adds a bit of richness but they can only do so much. So, how do you choose and buy a good, fresh zucchini? Like many similar vegetables, choose one that is firm (there should be no give when you press with your finger). The skin should be smooth and shiny. Also, pick smaller ones and not too fat because the bigger their size, the older they are (in terms of age) and older zucchinis often taste bitter.<\/p>\n

 <\/p>\n

Time : 25 min                                        Servings: 3-4                                        Difficulty: Easy<\/p>\n

Ingredients <\/strong><\/span><\/p>\n